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Slow Cooker Minestrone Soup
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5 stars from 1 review

Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup is a perfect hearty and comforting soup, perfect for a cool day! This soup recipe is packed full of fresh vegetables, pasta, and beans and made in the crock-pot so you can have a delicious soup with little effort!
Author: Donna Elick
Servings: 8
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes

Ingredients

  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 1 cup diced carrots (about 3 medium carrots)
  • 1 cup diced celery (about 3 stalks)
  • 1 cup diced yellow onion (about 1 small onion)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup sliced zucchini (about 2 small zucchinis)
  • 1 1/2 cups small dried pasta such as ditalini or elbow
  • 15 ounces red kidney beans drained and rinsed
  • 15 ounces cannellini beans drained and rinsed
  • 1 cup fresh spinach
  • 2 ounces shredded Parmesan cheese about ½ cup, for serving

Instructions

  • ADD BASE INGREDIENTS: In a 6-quart slow cooker, add 2 (14.5-ounce cans) fire-roasted diced tomatoes, 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion, and 1 tablespoon minced garlic. Sprinkle in 1 teaspoon kosher salt, ½ teaspoon fresh ground black pepper, 2 teaspoons dried basil, 1 teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and 2 bay leaves.
  • ADD LIQUIDS: Pour in 4 cups vegetable stock and 2 cups water. Stir well to combine all ingredients.
  • COOK: Cover and cook on HIGH for 2 to 3 hours or on LOW for 5 to 6 hours, until the vegetables are tender.
  • ADD PASTA AND BEANS: Stir in 1 cup sliced zucchini, 1 ½ cups small dried pasta, 15 ounces red kidney beans, and 15 ounces cannellini beans. Cover and cook on HIGH for 20 to 30 minutes, until the pasta is tender.
  • FINISH: Stir in 1 cup fresh spinach and cook for 1 minute, just until wilted. Remove bay leaves before serving.
  • SERVE: Ladle into bowls and top each serving with 2 ounces shredded Parmesan cheese. Serve with warm crusty bread.

Notes

Make-Ahead: You can chop all vegetables a day ahead and store them in the refrigerator in airtight containers.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave or on the stovetop over medium heat until warmed through. Add a splash of stock or water if the soup thickens.
Freezing: Freeze cooled soup (without pasta) for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in freshly cooked pasta before serving.
Ingredient Note: Fire-roasted diced tomatoes add extra depth, but plain diced tomatoes work too.

Nutrition

Serving: 1 | Calories: 278cal | Carbohydrates: 50g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1022mg | Sugar: 4g | Fiber: 9g | Calcium: 173mg | Iron: 4mg